They look innocent, those classic quick-to-bake treats, but they can be deceptively polarizing. People tend to get rather opinionated about their brownies — chewy or cakey? Nuts, or no nuts? Adorned with fudge or marshmallow, or just dusted with confectioner’s sugar? Most controversial of all is the blondie, because—ssshhh, c’mere, this is juicy—there are people who are not all that into chocolate. No way!

Fortunately, whatever your fantasy, we’ve got an option for you—a reliable basic brownie recipe that you will love. Our blondie recipe fiendishly substitutes butterscotch for chocolate, with predictably delectable results. (Rumor has it that an easy blondie recipe is just to use chocolate chip cookie dough and bake it in bar form. Has anyone tried that?) A few grownup versions add a touch of liquor (don’t worry, the alcohol bakes right out, leaving behind a 100-proof taste sensation). And oh, goodness, did you ever think cinnamon, coffee, and even hot pepper would find their way into your brownies? (Only if you’re very good!)

There are three main myths about the creation of the brownie. The first, that a chef accidentally added melted chocolate to biscuit dough. The second, a cook forgot to add flour to the batter. And thirdly, the most popular belief, that a housewife did not have baking powder and improvised with this new treat. It was said that she was baking for guests and decided to serve these flattened cakes to them. This became our beloved treat of today. Whatever may be the case; all three myths have gained popularity throughout the years due to its mysterious beginnings.’